Singapore Vermicelli Noodles with Chicken

recipetineats.com

Claudia

Prep: 15 minutes
Cook: 10 minutes

100 g/3.5 oz dried vermicelli noodles (not glass noodles)

subheading: SINGAPORE NOODLES SAUCE:

3 tbsp light soy sauce , or all-purpose soy (not dark soy) (Note 1)

3 tbsp Chinese cooking wine (Shaoxing wine, Note 2)

3 tsp curry powder (Note 3)

1 tsp white sugar

½ tsp white pepper (sub black pepper)

subheading: CHICKEN:

150g/ 5 oz skinless boneless chicken thighs (sub breast or tenderloin), cut in half lengthways then finely sliced into 5mm / 1/5″ strips

¼ tsp cooking salt / kosher salt

½ tsp curry powder (Note 3)

subheading: STIR FRY ADD-INS:

2 tbsp plain oil (canola, veg, peanut)

2 eggs , whisked

100g/3 oz streaky bacon , chopped into small pieces

½ brown onion , finely sliced

3 garlic cloves , finely minced

1 red capsicum (bell pepper), deseeded and finely sliced

1 very heaped cup bean sprouts (or more leafy greens)

1 very heaped cup baby spinach (or other cook-able leafy greens or more bean sprouts)

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